Pickled Sweet Corn

The Black Cat Kitchen
by The Black Cat Kitchen
1-1.5 pint jar
10 min

Growing up in Illinois, I was surrounded by corn fields. So, to me, summer is pretty synonymous with schucking sweet corn.

There’s so many ways to induldge in sweet corn, but here’s my new favorite. Pickled corn. Certainly not something you hear very often. But, have you tried it? I have been pickling a lot of produce from my garden this summer, and pickled corn is truly my new favorite.

You can try it on everything: salads, quesadillas, flatbreads, omelettes, noodles. Honestly, I just eat it plain.

What better way to use that fresh seasonal corn? You can still find it in grocery stores, so make it fast!

Schuck the sweet corn in a large bowl to catch all of the kernels. They have a tendency to fly off!

Recipe details
  • 1-1.5  pint jar
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 4 ears of sweet corn, kernels removed
  • 1 C white vinegar
  • .5 C apple cider vinegar
  • 3/4 C water
  • 3 TBL sugar
  • 1 TBL kosher salt
  • 1 tsp dry mustard seeds
  • 1 tsp dried parsley
  • Optional: sliced peppers
Pickled Sweet Corn
Shuck corn and place cob in large bowl. Take large knife and while holding the top of the ear, slice down from top to bottom to remove kernels.
Stir together vinegars, water, salt, and sugar until dissolved.
Bring to a boil and let cool slightly.
Pour over corn and seasonings in jars.
Seal and keeps in the fridge for about a month.
  • Add other veggies like peppers to the corn if you would like. I added banana peppers and bell peppers.
The Black Cat Kitchen
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